Black Bean and Corn Enchilada Casserole

Enchiladas go casserole-style in this Tex-Mex weeknight bake, stacking corn tortillas like lasagna instead of rolling each one. Black beans and sweet corn mingle with enchilada sauce and melted Monterey Jack until hot and bubbly.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 9.5g fiber

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Ingredients

• 2 cans (15 oz each) black beans, drainedPantry
• 2 cups corn kernelsFrozen
• 2 cups red or green enchilada saucePantry
• 12 corn tortillasBakery
• 2 cups Monterey Jack cheese, shreddedDairy
• 1 tsp cuminSpices
• 1 tsp chili powderSpices
• for serving lime wedgesProduce
• for serving avocado optionalProduce

Instructions

1. 1Heat oven to 375°F. Mix beans, corn, spices, and sauce.
2. 2Layer tortillas, bean mix, sauce, and cheese; repeat ending with cheese.
3. 3Bake 25–30 minutes until hot and bubbly.
4. 4Serve with lime and avocado.